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The Flavor Bender Recipes Courses Main Meals Rice & Pasta Homemade Turmeric Pasta

Homemade Turmeric Pasta

Rice & Pasta
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Author: Dini K.
Posted: 1/4/2016
Updated: 7/17/2023

This is the recipe for Homemade Turmeric Pasta dough, that I used in this Apricot and Chorizo Bolognese recipe. Turmeric is a spice that’s very popular in South Asian cuisine (which has medicinal properties too in fact!). It has a smoky, bitter flavour, so it’s used quite sparingly in recipes. It is what gives that characteristic colour to a lot of yellow curries as well.

Homemade Turmeric Pasta - Bright yellow, smoky turmeric infused into homemade pasta dough. Fun to make and gives your pasta a delicious smoky flavor with a pleasant, slight bitterness.

Homemade pasta can seem a little daunting at first, but I assure you once you get your hands “dirty” with it and get the taste of true, unblemished homemade pasta, there’s no going back. It gets a lot easier with practice and if you happen to own a pasta machine, there’s really no excuse not to try it. 🙂

It’ll be a fun weekend project to do with your kids too! You can easily make naturally coloured pasta (how fun is that?) and also pasta with different flavours as well, like this Homemade Turmeric Pasta.

In this recipe, turmeric is used not only to give the pasta a gorgeous bright yellow colour, but also to infuse it with a slight smokiness and bitterness that goes really well with the sweet and smoky Apricot and Chorizo bolognese. You can actually see the beautiful flecks of turmeric powder in the dough too!

Apricot and Chorizo Bolognese - an easy dinner recipe that can be made with homemade or storebought pasta! Sweet and smoky flavors of this pasta dish will win you over in a snap!
Apricot and Chorizo Bolognese with Homemade Turmeric Pasta

I used a pasta machine to make the fettuccine in this recipe. However, if you don’t own a pasta machine, you can still roll out the dough and cut the pasta by hand.Homemade Turmeric Pasta - Bright yellow, smoky turmeric infused into homemade pasta dough. Fun to make and gives your pasta a delicious smoky flavor with a pleasant, slight bitterness.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Homemade Turmeric Pasta

Author: Dini K.
Servings: 4 servings
Print Rate

Ingredients:

Turmeric Pasta

  • 4 oz all-purpose flour
  • 4 oz semolina can be substituted with all-purpose flour
  • 1 egg
  • 2 egg yolks
  • ½ tsp ground turmeric powder
  • ⅛ cup 2 tbsp of olive oil, or vegetable oil
  • 1 tsp salt
  • A few tbsp of water if required
  • Excess flour or semolina for rolling out dough
US Customary - Metric

Instructions:

  • Mix the flour, semolina, turmeric and salt together on a working bench or in a big bowl. Then create a nice well in the middle.
  • Add the egg, yolks and oil into a separate bowl. Pour this into the well and start mixing it all in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.
  • Once the mix comes together to form a somewhat cohesive dough, start kneading it for about 10 minutes until it's smooth and a little shiny.
  • Cut the dough into two portions, and form two smooth dough balls and wrap them in plastic wrap and leave them to rest for at least 1 hour at room temperature. If they are not going to be used immediately, you can store them in the fridge. But return the dough to room temperature before rolling it out.
  • You can roll it out using a pasta machine or a rolling pin.
  • If using a pasta machine, flatten the dough to a circle using your hand before putting it through the machine. Put the dough through the pasta machine on the thickest setting a few times (folding it over each time), until the dough softens and the edges are fairly smooth (this is to knead the dough - about 3-4 times in my pasta machine).
  • Once the dough is kneaded, increase the setting to 5 on your pasta machine (this will reduce the gap, so that you can roll out your pasta thinner. My machine goes from 0 to 9) and roll out your pasta thinner (but not too thin). Next cut pasta to a desired thickness - I usually use the fettuccine setting, but you can use a knife to cut your pasta thicker or thinner (I use a thicker setting for spaghetti).
  • Hang the pasta to dry for a few minutes, after which it can be stored for up to a week.
  • Bring a pot of salted water to a boil, and add a drizzle of oil. Cook the pasta in batches, for 1 ½ minutes - 2 minutes for each batch.
  • Toss the cooked pasta in some olive oil to keep it from sticking together.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
Homemade Turmeric Pasta - Bright yellow, smoky turmeric infused into homemade pasta dough. Fun to make and gives your pasta a delicious smoky flavor with a pleasant, slight bitterness.
See those beautiful flecks of turmeric in the pasta?

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  • Apricot and Chorizo Bolognese - an easy dinner recipe that can be made with homemade or storebought pasta! Sweet and smoky flavors of this pasta dish will win you over in a snap!
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  1. Peter Ugochukwu says

    April 2, 2023 at 20:03

    Recipes are fabulous

    Reply
  2. Mary says

    February 1, 2021 at 12:43

    Just finished making the dough. Came together beautifully! I do have a question though…would Sage butter go with Turmeric pasta? Is there a plain sauce that you could suggest. Even just melted butter or Olive oil?

    Reply
    • Dini says

      February 1, 2021 at 21:45

      Hi Mary
      The turmeric won’t have an overpowering flavor. I would use it, just as I would regular pasta, as I have served it with regular bolognese and even chorizo bolognese and with just butter and garlic too.
      Sage and butter will go really well! Olive oil will also be great 🙂 I like butter, but I’m very biased when it comes to butter! 🙂

      Reply
  3. Aly Simms says

    October 12, 2020 at 18:33

    Do you know how to dry homemade pasta/store it for like a week so I can make it weekends and not worry about school?

    Reply
    • Dini says

      October 14, 2020 at 20:13

      Hi Aly
      I usually hang my pasta on a pasta drying rack to let it harden. This can take about 12 hours or more depending on the weather / humidity. You can then store the dried pasta (It should snap when you break it), in an air tight container at room temperature.
      I hope that helps!

      Reply
  4. Amanda says

    June 4, 2020 at 12:23

    Is there really only a total of 8 oz of flour in this recipe?

    Reply
    • Dini says

      June 4, 2020 at 13:04

      Hi Amanda,
      Yes, that is correct. 8 oz flour is just over 1 and 3/4 cups of flour (since 4.4 oz flour = 1 US cup). I hope that helps! Let me know if you have any other questions. You can check my measurements conversion page here if you have any other questions regarding ingredient measurements.

      Reply
  5. Hendi says

    February 21, 2018 at 02:41

    Hi Dini, this recipe looks interesting,
    anyway, can i substitute pasta with egg / ramen noodles for this? ”
    Thanks

    Reply
    • Dini says

      February 22, 2018 at 10:00

      Hi Hendi!
      Can I ask if you mean to make ramen noodles with this pasta dough recipe? or did you mean if you can boil ramen noodles in turmeric water?
      Thank you.
      Cheers,
      Dini

      Reply
  6. Kim says

    January 21, 2017 at 02:55

    Hi Dini, great post! I’m planning to make yellow pasta dough using turmeric but I’m worried about the taste. Is there a strong turmeric flavor or is it minimal? Thank you and keep up the posts!

    Reply
    • Dini says

      January 21, 2017 at 22:29

      Hi Kim!
      The turmeric taste was very mild if at all! It adds a smokiness to the pasta, but doesn’t make it bitter 🙂 I’m really happy that you might be trying this recipe! Please let me know how they turn out and if you liked it too!
      Thank you for visiting my blog 🙂

      Reply
  7. Suchitra says

    January 17, 2016 at 16:32

    What pretty pasta! It is a visual treat!

    Reply
  8. kunstkitchen says

    January 16, 2016 at 11:30

    Love any recipes with turmeric for inspiration. I use it rice. this looks beautiful.

    Reply
  9. Angie says

    January 14, 2016 at 20:32

    One word. AWESOME!!

    Reply
  10. swayam says

    January 14, 2016 at 03:49

    Love making pasta at home!! So so good..and just look at the color! Looks like sunshine <3

    Reply
  11. Jhuls says

    January 9, 2016 at 11:41

    I don’t think my tummy encountered turmeric pasta before. Or maybe it has, but I didn’t notice? Anyway, this looks so beautifully made and I agree with you that when you tried making something you thought you can’t do, there’s no going back. Thank you for sharing this pretty pasta, Dini. Happy FF101! 🙂

    Reply
  12. Hilda says

    January 8, 2016 at 20:52

    This recipe is one of the reasons I enjoy attending FF – to learn something new. I often make pasta, but this beautiful sunny yellow version intrigues me. Next time I’ll be doing it this way. Thanks for sharing.

    Reply
  13. Julie is Hostess At Heart says

    January 8, 2016 at 15:16

    That’s some great looking pasta Dini! I make my own too, but adding tumeric is genius, and that chorizo bolognese looks amazing!!!! You need to change the name of your blog to the flavor whisperer!

    Reply
  14. Sonal says

    January 8, 2016 at 14:11

    Wow Dini
    Mind blowing absolutely!

    Reply
  15. Mr Fitz says

    January 8, 2016 at 10:19

    Brilliant post.. simply brilliant

    Reply
  16. Suzanne says

    January 4, 2016 at 13:33

    Love making homemade pasta, and really like the addition of tumeric, your bolognese looks awesome.

    Reply

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